Yam & Chickpea Curry Recipe – Authentic Suran Masala with Coconut

Last Updated on 2 months by Neha Deshmukh

Yam & Chickpea Curry Recipe – Authentic Suran Masala with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a wonderfully flavorful Yam & Chickpea Curry, or Suran Masala as we call it at home. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little different from your everyday curry, thanks to the star ingredient, yam (suran), but trust me, it’s absolutely delicious!

Why You’ll Love This Recipe

This Suran Masala isn’t just about the unique taste of yam; it’s a beautiful blend of flavors – tangy tamarind, creamy coconut, and a lovely warmth from the spices. It’s comforting, satisfying, and surprisingly easy to make. Plus, it’s a fantastic way to explore a lesser-known but incredibly nutritious root vegetable. You’ll be hooked after the first bite, I promise!

Ingredients

Here’s what you’ll need to create this delightful curry:

• 2 tsp oil
• 1 tbsp coriander seeds
• 0.5 tsp cumin seeds
• 5 fenugreek seeds
• 0.5 tsp black pepper
• 6 Kashmiri red chilies
• 1 cup fresh coconut, grated (about 150g)
• 0.25 cup onion, chopped (about 30g)
• 2 garlic cloves, minced
• 1 small ball tamarind (about 20g)
• 0.5 cup yam (suran), peeled and cubed (about 75g)
• 1 cup chickpeas, soaked & cooked (about 150g)
• 0.5 tsp turmeric powder
• 2 dried red chilies
• 0.5 tsp mustard seeds
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Kashmiri Red Chilies: These aren’t about the heat, they’re all about the color! They give the curry a gorgeous, vibrant red hue. If you can’t find them, you can substitute with regular red chilies, but the color won’t be as striking.
• Fenugreek Seeds: Don’t skip these! They add a slightly bitter undertone that balances the sweetness of the coconut and the tang of the tamarind. A little goes a long way, though.
• Tamarind: This is what gives the curry its signature sourness. You can use tamarind paste if you prefer, about 1-2 tablespoons.
• Suran/Yam: This is the star! It has a slightly nutty flavor and a unique texture. It’s a bit starchy, so it soaks up all the lovely flavors of the masala.
• Coconut: Freshly grated coconut is best for that authentic South Indian flavor. But unsweetened desiccated coconut works in a pinch – use about ¾ cup.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s bloom those spices. Heat the oil in a pan over medium heat. Add the coriander seeds, cumin seeds, fenugreek seeds, black pepper, curry leaves, and Kashmiri red chilies. Roast for a couple of minutes until they become fragrant – you’ll know it when you smell that amazing aroma!
2. Now, add the grated coconut and roast for another minute. This helps to bring out the coconut’s sweetness. Transfer everything to a blender.
3. In the same pan, sauté the chopped onions and minced garlic until they turn golden brown. Add them to the blender along with the tamarind and about ½ cup of water.
4. Blend everything into a smooth, creamy paste. Add more water if needed to get the right consistency.
5. In a separate pot, boil the cubed yam in water with a pinch of salt and turmeric powder for about 5 minutes, until it’s slightly tender. Then, add the cooked chickpeas and the masala paste.
6. Bring the curry to a simmer and let it cook for about 15 minutes, stirring occasionally, until the yam is fully cooked and the flavors have melded together beautifully.
7. Almost there! Now for the tadka (tempering). Heat a little oil in a small pan. Add the mustard seeds and let them splutter. Then, add the dried red chilies and asafoetida. Pour this fragrant tempering over the curry.

Expert Tips

• Don’t overcrowd the pan when roasting the spices. Roast in batches if necessary.
• Soaking the chickpeas overnight makes them cook faster and easier.
• Adjust the amount of water in the masala paste to achieve your desired consistency.

Variations

• My friend Priya loves adding a handful of spinach towards the end of cooking for an extra boost of nutrients.
• For a richer flavor, my mom always used to add a tablespoon of ghee while roasting the spices.
• If you like a bit of sweetness, you can add a teaspoon of jaggery to the curry.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your asafoetida (hing) doesn’t contain any wheat flour, as some brands do.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the number of dried red chilies in the tempering to 1, and remove the seeds from the Kashmiri red chilies before roasting.
• Spicy: Add an extra dried red chili to the tempering, and use more regular red chilies instead of Kashmiri chilies.

Festival Adaptations (Ugadi/Onam)

This Suran Masala is a wonderful addition to a festive sadya (feast) for Onam or Ugadi. It offers a unique flavor profile that complements the other dishes beautifully.

Serving Suggestions

Serve this Yam & Chickpea Curry hot with rice rotti, neer dosa, or a simple bowl of steamed rice. A side of papadums and a dollop of yogurt complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Suran and are there any health benefits?

Suran, or yam, is a root vegetable packed with nutrients! It’s a good source of fiber, potassium, and vitamin C. It’s also known for its digestive benefits.

Can I use a different root vegetable instead of yam?

You can try substituting with potatoes or sweet potatoes, but the flavor and texture will be different. Yam has a unique quality that makes this dish special.

How can I adjust the sourness of the curry?

Adjust the amount of tamarind used. Start with a smaller piece and add more to taste. You can also add a squeeze of lemon juice at the end.

Can this curry be made ahead of time?

Yes! The curry actually tastes even better the next day as the flavors have more time to develop.

What is asafoetida (hing) and why is it used in Indian cooking?

Asafoetida, or hing, has a pungent aroma, but it adds a wonderful savory flavor to Indian dishes. It’s often used as a digestive aid and is a staple in many vegetarian recipes.